Soft and Fluffy Idli

7 steps. Take it one step at a time.

1. 01

   Rinse the idli rice and urad dal separately

   Rinse the idli rice and urad dal separately. Soak the rice in one bowl and the urad dal with fenugreek seeds in another bowl with plenty of water for 4 to 6 hours.

   6 hr
2. 02

   Drain the urad dal and fenugreek

   Drain the urad dal and fenugreek. Grind them in a blender or wet grinder using small amounts of chilled water until the batter is very smooth, thick, and fluffy.

3. 03

   Drain the rice and grind it separately

   Drain the rice and grind it separately with a little water to a slightly coarse consistency (like fine rava or semolina).

4. 04

   Mix the rice batter and dal batter together

   Mix the rice batter and dal batter together in a large bowl. Add salt and mix well using your hand (the natural bacteria on hands helps fermentation). The consistency should be thick enough to coat a spoon.

   12 hr
5. 05

   Cover the bowl and let it ferment

   Cover the bowl and let it ferment in a warm, dark place for 8 to 12 hours until the batter rises and becomes aerated and slightly sour smelling.

   12 hr
6. 06

   Grease the idli mold plates

   Grease the idli mold plates with a little oil. Gently stir the fermented batter (do not over-mix or you will lose the air). Pour the batter into the molds.

7. 07

   Steam the idlis in an idli steamer or pressure cooker

   Steam the idlis in an idli steamer or pressure cooker (without the weight) for 10 to 12 minutes on medium-high heat. Let them rest for 2-3 minutes before de-molding with a wet spoon.

   12 min